The ideal recipe for creamy vegetable soup: full of flavor, nutrients, and with the perfect texture. Curry and pistachios give it that extra touch that makes it impossible to stop eating!
Recipes
Curried Pumpkin Soup
Ingredients
- 1 kg pumpkin
- 1 medium onion
- 2 cloves of garlic
- 1 tablespoon Borges extra virgin olive oil
- 500 ml vegetable broth
- 200 ml coconut milk
- 1 teaspoon curry powder
- Salt and pepper to taste
- Pistachios
Step by step
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Step 1
Heat the Borges extra virgin olive oil in a large pot. Chop the onion and garlic and sauté them until translucent.
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Step 2
Add the peeled and diced pumpkin and the curry powder. Cook for 2–3 minutes, stirring often, so that the flavors blend well.
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Step 3
Pour in the vegetable broth and bring to a boil. Turn down the heat and let the soup simmer over medium heat for 20–30 minutes until the pumpkin has softened.
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Step 4
Add the coconut milk and blend with an immersion blender until the texture is smooth and creamy. You may want to remove some of the liquid beforehand: then you can add more back, depending on how thick you want the soup to be. Season to taste with salt and pepper.
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Step 5
Serve the soup hot, garnished with chopped pistachios.
